Author: Kaluhi (Page 41 of 65)

Red Onion and Button Mushroom Omelette

March 8, 2016 / Kaluhi / 7 Comments

Am I the only one who still gets super excited when parents return home from upcountry and they bring lots of fresh FOOD with them? Maybe its a foodie thing, or maybe its just me LOL. My parents always bring fresh produce with them since it is cheaper there and overall of better health and quality. The best honey we have is always from Maragoli and also, the best mushrooms I have ever tasted were from Maragoli. ‘Ovwova’, as we call them, are eaten quite often in shagz. I was so scared about giving them a try but after my mum made them and I had my first taste, I was sold! And that was the day my love affair with mushrooms started. I try add them to nearly anything and to my surprise, they go with almost anything in my opinion.

When I have eggs for breakfast, I like mine scrambled. But when I incorporate other things, I like making an omelette.. Oh! This button mushroom and red onion omelette was so so so good I am literally drooling as I type this out. And in true #KK fashion, it was so easy to whip up 🙂

Mango and Dark Chocolate Parfait

March 4, 2016 / Kaluhi / 6 Comments

If you have been following me for quite sometime now on Instagram, You know how much I love mangoes. This love dates back to my primary school days. As we go through the final weeks of mango season, I am taking full advantage of this and eating as many of my favorite fruit as I can and incorporating them in my food and snacks too.

I love parfaits because they are the easiest things on earth to make. They make the perfect post-meal indulgence and can also make the perfect snack. There are infinite variations to a parfait but here is mine. It is sweet, fulfilling and pretty healthy too :)) This mango and dark chocolate parfait just shows you you can make the perfect snack or dessert without spending too much and with ingredients you can easily obtain.

Rosemary and Okra Fried Rice

March 2, 2016 / Kaluhi / 12 Comments

We ALL have those things we prefer not to eat probably due to some bad food experiences we had in the past. Some time in 2014, I asked my followers on Instagram what they do not like to eat or what they have a hard time making delicious. The answers ranged from beetroot, to matumbo (tripe), to cabbage. One of them pointed out that for them, okra has been so hard to cook since they always find it so flat in terms of flavor and got turned off when it gets kinda slimy. She wondered how some people managed to cook it without it becoming so boring and asked me to help her. I may be over a year late with my response, but trust me, it is worth the wait :))

I made this dish as a challenge to myself and response to the feedback I got upon asking that question. And I love challenges especially when it comes to making something that is healthy but not too appetizing become delicious. Looking for something unique and speedy ? Try this rosemary and okra fried rice.

Button Mushroom and Karafuu Spaghetti

February 26, 2016 / Kaluhi / 22 Comments

Am I the only one who gets mesmerized when someone speaks fluent Swahili with the coastal accent. It sounds almost musical; almost like poetry. Granted, we Nairobi folk fully understand Kiswahili, but we mix it we so much English and sometimes our vernacular languages so it sounds like a whole other language. I was purchasing some produce from a certain coastal lady and I just spoke to her so that I could listen to her speak. She was a talkative lady and spoke with so much theatrics that I just couldn’t get enough of. It was lunch time and she was eating some meat with chapati. She asked me if I know how to cook and I told her that I in fact love cooking. We exchanged tips and later told me that I have to taste meat cooked with kaarafuu. “Karafuu?” I asked. “Nyinyi wanabara mwaziita cloves” (None coastal people refer to them as cloves.) I told her I had not tried that yet, but promised to cook more with it. Hence the birth of my button mushroom and karafuu spaghetti. Cloves have a very very assertive taste. But when used right and in moderation, it brings out the taste of whatever it is cooked with so so well.

For today, some spaghetti, with button mushroom and the amazing flavor of karafuu (cloves).

Nutty Cardamom and Coconut Froyo cups

February 23, 2016 / Kaluhi / 6 Comments

It has been ridiculously hot in Nairobi lately, as is every other February. After one spends just a few minutes in the sun, you literally feel like your skin is peeling off. Heck, even looking out the window can send your armpits into overdrive :D. Such that sunny weather calls for all the cool treats, and if those treats are yummy, even better!

I first tried making chocolate cups. I mixed the chocolate with milk, after it dried out because of microwaving it too long which changed its composition and it failed to solidify afterwards. We fail, we learn. I picked myself up, changed things up and decided to make a frozen treat. These froyo cups are small and dainty, but pack a punch when it comes to flavor. These are a must try this sunny season.

Lessons and Musings II

February 19, 2016 / Kaluhi / 30 Comments

For those that know me, they know that I really do not know how to summarize my opinions or stories. I am that girl who is the story teller. One of my Instagram followers told me that she enjoyed the first lessons and musings and urged me to do more of those. I must admit, I was incredibly nervous about publishing an emotionally naked post, but it felt very much worth it. I indeed felt that taking stock was too summarized and static for me. I will here hence forth do away with TS and take on lessons and musings. Hope you can relate in one way or another :)). Here we go!

Plum Marinated Spicy Pork

February 17, 2016 / Kaluhi / 27 Comments

Some months ago, Nigerian food blogger Funmi of The Village Pot decided to come to Kenya to experience the food scene. She called upon food bloggers in the country to give her a taste of our country. Wangeci, food blogger at African Kaya and myself were available so we gladly took her under our wings. We decided to take her to The Carnivore, which as the name suggests, is a place that show cases how we Kenyans absolutely love our grilled meat in all its splendor. Some of the meat served included beef, crocodile, duck, lamb, pork, turkey and many others ~~I do not remember since I was busy pigging out~~. My favorite was the grilled pork ribs which were paired with a fruit salsa. I just could not have enough! It is on that night that I realized with absolute clarity how well pork goes with sweet flavors. You can read about this entire experience from her blog here.

This recipe was not only created with the backdrop of that awesome night, but also inspired by my friend and fellow food blogger Wangeci. Since plums, and plenty of other sweet fruits are in season, what better time to make this juicy pork dish than now?!